Beggar'S Purses - cooking recipe

Ingredients

1 c. chopped fresh cilantro
1 bunch green onions (green part only) cut into ribbons lengthwise and blanched
2 lb. Italian sausage (1 lb. each, sweet and hot) with casings removed and meat crumbled
1 in. fresh gingerroot, peeled and minced
2 Tbsp. fresh garlic, chopped
1 tsp. red pepper flakes
1 tsp. five spice powder
1 Tbsp. olive or vegetable oil
2 small pkg. wonton skins

Preparation

In large bowl, mix together the cilantro, sausage, red pepper flakes and five spice powder.
Heat the oil in a large skillet and brown the gingerroot and garlic until fragrant and golden.
Add sausage and saute until cooked.
Drain the sausage mixture; arrange a few of the wonton skins on a clean surface.
Use only one skin at a time.
Keep the others covered with a damp towel. Spoon 1 or 2 tablespoons of the sausage mixture onto each skin. Crimp the edges and tie with a length of green onion.
Pierce the bottom of each wonton with a skewer.
In a deep pot, heat about 2 inches of oil.
When the oil is hot enough, drop the wonton into it.
Cook until light and crispy, about 7 to 10 minutes.
Transfer to a paper towel to drain.
Keep warm as you cook others.
Serve immediately with red hot chili only, spicey mustard, honey or soy sauce.